10 MARKET DAIRYING 
is one eight-thousandth of an inch, in the Holstein one 
twelve-thousandth, while the average for all breeds is 
about one ten-thousandth. 
Night’s milk usually has smaller globules than morn- 
ing’s. The size of the globules also decreases with the 
age of the cow. 
The density or specific gravity of butter fat at 100° F. 
is .gI and is quite constant. Its melting point varies 
between wide limits, the average being 92° F. 
Composition of Butter Fat. According to Richmond, 
butter fat has the following composition: 
Butyrin sncee s2o4 aes 3.85 } 
Caproit: gasccesseaesels 3.60 \ Soluble or volatile. 
Caprylin-: scccecien estat 55 j 
Capriny 3Aoie2-c cesta 1.90 
1 EEG by ener eee ene 7.40 
Myristin: oases cece asians 20.20 Insoluble or 
Palmitin gies svacae se 25.70 non-volatile. 
Steanits «suka eee 1.80 
Olein; -et@ivasenccs oss fete 35.00 
This shows butter fat to be composed of no less than 
nine distinct fats, which are formed by the union of 
glycerine with the corresponding fatty acids. Thus, buty- 
rin is a compound of glycerine and butyric acid; palmitin, 
a compound of glycerine and palmitic acid, etc. The 
most important of these acids are palmitic, oleic, and 
butyric. 
Palmitic acid is insoluble, melts at 144° F., and forms 
(with stearic acid) the basis of hard fats. 
Oleic acid is insoluble, melts at 57° F., and forms the 
basis of soft fats. 
